If I can’t distill, what’s left?

This post is a continuation of a previous post: What does it take to open a distillery?

 

So I’m not ready to open a distillery. I’m guessing you aren’t either if you’re reading this, but hopefully you’re just as interested in the topic as I am.

 

I decided to focus on experimenting with taking the worst, cheapest liquors that I could find and improving them through creative aging processes. My fascination became a matter of how quickly could I accelerate the aging process and make gut-rot moonshine into something that would not only be enjoyed, but also appreciated.

 

In later posts I’ll dive into barrel aging, alternative aging methods, accelerating oxygenation, and some of the science.

 

It’s hard to call something “my whiskey” when I’ve had no part in the selection of the raw materials or process by which those ingredients were turned into liquor. I can only take take over after and leverage science to modify that product into something people will enjoy. Starting with a high quality product such as those from Washington’s Woodinville Whiskey Company or Oregon’s House Spirits makes the process easy. I usually start with something more like a split of Georgia Moon and Everclear.

 

I hope people who come to this site will challenge me on my methods as, like cooking, sometimes it’s part art. I also hope people will share their methods. I’m going to aim for an open dialogue here.

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